This was made as a light supper one evening before a little post dinner walk. It turned out to be utterly gorgeous. Due to the lightness of the fish and the salty richness of the sausage, Cod and chorizo is one of those all time classic combinations. This meal has been fast tracked into my all time favourites, and, like most cod recipes, its very simple and quick.
The scallops were done as a little starter. Mostly just because I cannot get enough of them. This time, they're dressed with soy, coriander and ginger.
Recipe:
Cook a medium sliced onion until soft. Add 100g of smoked chorizo peeled and cut into 1cm cubes, turn up heat and cook a little more. Then add two chopped cloves of garlic, a pinch of crushed chilli flakes, a handful of coriander leaves, a tin of chickpeas and 2 ripe medium tomatoes (cubed, with the seeds removed). Add 150ml white wine and cook for ten minutes till warmed through. Add two big handfuls baby spinach leaves and simmer until wilted. Season and put to one side.
Fry four cod fillets skin side down in a little oil until just done. You could use any type of white fish but why would you when cod is so thick and meaty and amazing?
Pile the chickpea mix onto a plate, and top with the cod.
Bueno!
x
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